Podcasts about heaslip

On this weeks episode of the Inside the Red and White we trek across London to Stamford Bridge……what is there to say about the rollercoaster of a game, some times things just don't go our way no matter what! Hosted on Acast. See acast.com/privacy for more information.

Coach Cav on his "foot soilders" (Tattle, Heaslip, Fraser & Percival)

Finbar Heaslip is the Food Waste Diversion/Compost Manager at Quincy Public Schools in Massachusetts. In this episode, Finbar shares about pilot programs in two high schools in the school district. The program focuses on composting and share tables, and Finbar shares not only the story and mechanics of both programs, but also some data collected. Finbar asked me to mention that in addition to food scraps from the trays of students, they compost back of the cafeteria food waste as well.

I'm the first to arrive. I order a pint of the obvious and I do a quick circuit of the place. There's no one here yet, even though I said eight o'clock and it's quarter-past already. Fr Fehily wouldn't have put up with that. What was it he used to say? Better three hours too early than a minute too late? Hosted on Acast. See acast.com/privacy for more information.

In the latest episode of our rivalries series, Jamie Heaslip chats to Chris about the battles between England and Ireland down the years and how the rivalry has evolved. Has the move to professionalism helped Ireland turn the tables on England? We pick out some Jamie's memorable victories over England and remember that historic encounter at Croke Park back in 2007. Heaslip also gives us his take on the meeting at Twickenham this weekend as Ireland look to make it four wins in a row over their great rivals.

Four debutants on the pod this week, Kaye Holland hosts and is joined by Ruby Malone, Ron Walker and Dani Goncalves.Arsenal got a last minute equalizer at Man United with all eyes on Russo, controversy at Man City v Chelsea, the Foxes stay top and early worries for Villa.Plus Dani tells us about the Fantasy Womens Super League and how you can take part, a look at whether VAR could work the WSL and a Panini sticker collectionSubscribe via all good podcasting platforms This a Leo Audio Production Hosted on Acast. See acast.com/privacy for more information.

For the last three years, we have gone to the Ladies of the Mill (https://www.ladiesofthemill.com/) Summit and recorded a ton of amazing females in our industry. This year is no different and we talked to some fantastic people. First up, we had our first opportunity to record ON-STAGE in front of a LIVE audience with Jessica Scott and Mandy Arena. Then we had a conversation with the force behind the NADL (https://nadl.org/), NBC (https://nbccert.org/), and the FDLT (https://dentallabfoundation.org/), Rachel Luoma. After that we start our "Speed Recording" by spending just a few minutes with Jill Swafford, Christina Heaslip, Angelika Roseberry, Joetta Dixon, Amy Joers, and Becca Williams. It's jam packed with conversations, laughs, and new friendships. And it's only part 1...... Did you know that not all Zirconia is the same? ZirCAD Prime (https://www.ivoclar.com/en_li/products/digital-processes/ips-e.max-zircad-prime-family) Zirconia from Ivoclar (https://www.ivoclar.com/en_us) is uniquely produced with Gradient Technology which allows two powders that normally sinter at different intervals, to be combined into one material which sinters uniformly. The manufacturing process not only optimizes the translucent properties but also creates a seamless progression of shade while maintaining optimal strength. ZirCAD prime is now more affordable than ever and will give you results that your Dentists will notice! Contact your local Ivoclar Sales representative today to find out more about Prime and how Ivoclar can support your success! Tell them you heard it on the podcast and get a FREE Prime disc to try – just use promo code 723! Whether you are looking to elevate your craftsmanship or looking to cut back costs, look no further – VITA MFT Teeth (https://vitanorthamerica.com/en-US/VITA-MFT-Anterior-369,273,126133.html) are the ultimate solution for creating lifelike and stunning smiles. Crafted with precision and backed by cutting-edge technology, VITA MFT Teeth offers unparalleled esthetics and durability. And since VITA (https://vitanorthamerica.com/) believes in the power of experiencing excellence firsthand, for a limited time only, they're offering you the chance to get a complimentary case sample. That's right, a full case, absolutely free. Just visit vitanorthamerica.com/freemft (https://www2.vitanorthamerica.com/mft/) Don't wait any longer to start providing your customers with a premium tooth at an economy price. Redeem your free case sample and if you're ready to buy, VITA will even give you an extra 10% discount by shopping online on their newly launched online store. Join the VITA family today. Special Guests: Amy Joers, Angelika Roseberry, Becca Williams, Christina Heaslip, Jessica Scott, Jillian Swafford, Joetta Dixon, Mandy Arena, and Rachel Luoma.

# 52 - Interview with National Champion Shona Heaslip, plus News, Results and Fixtures.

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2023.06.27.546809v1?rss=1 Authors: Devarakonda, P. M., Sarmiento, V., Heaslip, A. T. Abstract: Toxoplasma gondii contains an essential plastid organelle called the apicoplast that is necessary for fatty acid, isoprenoid, and heme synthesis. Perturbations affecting apicoplast function or inheritance lead to parasite death. The apicoplast is a single copy organelle and therefore must be divided so that each daughter parasite inherits an apicoplast during cell division. In this study we identify new roles for F-actin and an unconventional myosin motor, TgMyoF, in this process. First, loss of TgMyoF and actin lead to an accumulation of apicoplast vesicles in the cytosol indicating a role for this actomyosin system in apicoplast protein trafficking or morphological integrity of the organelle. Second, live cell imaging reveals that during division the apicoplast is highly dynamic, exhibiting branched, U-shaped and linear morphologies that are dependent on TgMyoF and actin. In parasites where movement was inhibited by the depletion of TgMyoF, the apicoplast fails to associate with the parasite centrosomes. Thus, this study provides crucial new insight into mechanisms controlling apicoplast-centrosome association, a vital step in the apicoplast division cycle, which ensures that each daughter inherits a single apicoplast. Copy rights belong to original authors. Visit the link for more info Podcast created by Paper Player, LLC

We are still amazed by all the conversations Elvis and Barb got while at in the Ivoclar Ballroom during LMT Lab Day Chicago 2023. Didn't get a chance to record with us? You have another chance, as we will be again with Ivoclar (https://www.ivoclar.com/en_us) at Lab Day WEST May 12 - 13 in Garden Grove, California (https://lmtmag.com/shows/lmt-lab-day-west-2023). Come say hi and be on the podcast! This week brings us 4 conversations with 6 people! First up is Tobias Specht who is a Master Dental Technician and has been with Ivoclar for 23 years. He gives us some insight into Empress, emax, Ivotion, the "red lips", and so much more. Then we catch up with the two newest employees of Oaks Dental Design (https://www.oaksdentaldesigns.com/). Eiron Simmons come back on to talk about all that she is learning and Olivia Davis, who recently joined the lab, talks about what she is learning and inspiring to do next. After that we chat with Crystal Heung from Sumc Dental Lab (https://www.sunmc.hk/) in China. Crystal talks about this LARGE operation and her goal of creating relationships in other countries. We wrap up the episode with two past guests that come on to talk about life and lab. Christina Heaslip and Dora Rodrigues (sharing almost the same birthday) update us on labs and family. Dora just got done speaking and is getting ready to do it again at Ladies of the Mill (https://www.ladiesofthemill.com/) and Christina updates us on all the exciting and different things happening at this years summit being held in Chattanooga, Tennessee on July 21-22. Are you attending the LMT Lab Day West show in Garden Grove California (https://lmtmag.com/shows/lmt-lab-day-west-2023)? Join Ivoclar (https://www.ivoclar.com/en_us)as they continue to celebrate their 100 Year Anniversary in the dental industry. At Lab Day West you can get up close and personal with Ivoclar digital technology, materials, and an EPIC speaker lineup. Learn first hand from many of the industry's leading dental professionals as they share their tips and tricks for success. Come and hear from Rafael Santrich, Jed Archibald, Steve Hatch and experience hands-on courses from Jenelle Tabakovic (https://lmtmag.com/seminars/bringing-dentures-to-life-featuring-sr-nexco-with-jenelle-tabakovic-hands-on-course-127338), and Pat Coon (https://lmtmag.com/seminars/ivotion-digital-denture-design-with-exocad-dentalcad-hands-on). For a full listing of speakers simply visit LMTmag.com and register today! Also, come and see us, Voices from the bench, as this will be our home from May 12-13th. Come by to say Hi and tell us what inspires you or give Ivoclar a ”Happy 100 year“ message. Candulor (https://www.candulor.com/en-us) a dental supply company from Switzerland has solutions no matter if you are analog or digital Check out their PhysioSet TCR (https://www.candulor.com/en-us/product-portfolio/tooth-lines/physioset-tcr) tooth line that has been complemented with 18 new shapes. A total of 48 age-appropriate anterior tooth shapes are available for the laboratory or dental practice to select from. The Swiss School of Prosthetics (https://ssop.swiss/en-us) in Springfield, Missouri is the place to learn all things removable. America with get supported and supplied by the only authorized partner Edmonds Dental Supply (https://edmondsdentalsupply.com/) Candulor, High End Only Special Guests: Christina Heaslip, Crystal Heung , Dora Rodrigues, Eiron Simmons, Olivia Davis, and Tobias Specht.

Host: Steve Macchia, Guest: Gayle Heaslip “How can I carry Christ with me throughout the day?” – Gayle Heaslip How can we carry the presence, power, and peace of God with us throughout our day? Gayle Heaslip joins Steve Macchia to share her story of transformation. Gayle invites us to move from spending time with God in the morning and moving forward in the day without any change to viewing our life as a “monastery of the heart,” recognizing that we can carry Christ with us throughout the day. Listen as Gayle describes her experience being filled with the Holy Spirit and how we can experience the indwelling presence of the Spirit of God. Gayle Heaslip has a degree in counseling from Gordon-Conwell Seminary, has completed Selah's Certificate Training Program in Spiritual Direction, and is the founding pastor of Emmaus Anglican Church in Falmouth, MA.  Join the conversation about spiritual discernment as a way of life at www.LeadershipTransformations.org and consider participation in our online and in-person program offerings. Additional LTI spiritual formation resources can be found at www.SpiritualFormationStore.com and www.ruleoflife.com and www.healthychurch.net.    

Neil Treacy is joined by former Ireland internationals Jamie Heaslip and Hannah Tyrrell for reaction to the announcement of the Irish squad for the 2023 Guinness Six Nations Championship.

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2023.01.01.521342v1?rss=1 Authors: Devarakonda, P. M., Sarmiento, V., Heaslip, A. T. Abstract: Toxoplasma gondii contains an essential single plastid organelle known as the apicoplast that is necessary for fatty acid, isoprenoid, and heme synthesis. Perturbations affecting apicoplast function leads to parasite death. To maintain a functional apicoplast, the parasite must execute two important cellular processes: accurate division of this single copy organelle into daughter parasites during cell division and trafficking of nuclear encoded apicoplast proteins (NEAT). In this study we demonstrate that F-actin and an unconventional myosin motor, TgMyoF, are important for both processes. Live cell imaging demonstrates that during division the apicoplast is highly dynamic, exhibiting branched, U-shaped and linear morphologies that are dependent on TgMyoF and actin. These dynamics appear to control apicoplast association with the centrosome and positioning of the centrosome at the apicoplast tips. Loss of apicoplast dynamics correlated with reduced apicoplast-centrosome association and ultimately apicoplast inheritance defects. In addition, we uncovered the role of TgMyoF and actin in NEAT protein trafficking. Vesicles containing the apicoplast protein APT1 were only observed during apicoplast division in control parasites, however loss of TgMyoF and actin lead to accumulation of vesicles in the cytosol, with only a small impact on vesicle movement suggesting that this actomyosin system is important for vesicle fusion with the apicoplast. Consequently, loss of TgMyoF resulted in reduced apicoplast length. This study has provided crucial new insight into mechanisms and timing of protein trafficking to the apicoplast and demonstrated how apicoplast-centrosome association, a key step in the apicoplast division cycle, is control by the actomyosin cytoskeleton. Copy rights belong to original authors. Visit the link for more info Podcast created by Paper Player, LLC

Speaking to John Mulligan

0:17 - Results of the mid-term elections are finally in and the Republicans severely under-performed. What was it? Trump? Abortion? Bad Candidates? Luck? All are discussed 29:25 - A discussion with Los Angeles Magazine's political guru Jon Regardie on the LA Mayor's Race and other LA elections.  1:01:30 - The implosion of crypto exchange FTX has shaken the industry and put $10 billion in customer funds at risk. Former Golden Sachs trader and Trading TV Founder Tobias Heaslip gives us a DEEP look into what happened.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

On Thursday's Morning Focus, Alan spoke to Mary Kelly who is the former owner of Mary Kelly's Newsagents. Mary paid tribute to Jack Heaslip of Heaslip's shop on O'Connell Street who recently passed away at the age of 96. Jack was a much loved member of the community and Mary recalled fond memories of her time working alongside Jack on O'Connell Street.

In this talk, Eoghan shares about how we discover our identity as we pursue intimacy in our relationship with God. Recorded at the Irish Worship Retreat in March 2022.

Tanya Heaslip has many feathers in her hat when it comes to a career, she is an Australian author based at Alice Springs. She is an accomplished lawyer a passionate rural woman and a pocket rocket with a vibrant passionate nature. Growing up in the NT she was instilled with resilience which she needed when heading away to boarding school. A traumatic experience which she has drawn in along with her life experiences to publish a catalogue of brilliant novels. Follow Tanya on Instagram and follow her Instagram picks.@tanyaheaslipauthor @centralstation.net.au @redkangaroobooks @sober_in_the_country @glam.adelaide @chat10looks3 Please make sure you leave a review or rate this episode. @married_tothe_land ICPA is the educational voice for rural and remote families and their students. We are committed to ensuring equitable access to education, opportunities, and support for every step of a student's learning journey from early childhood through to tertiary, trade or training. Membership is for everyone who have a connection to rural and remote education. Head to www.icpa.com.au to join and become a member.

South's Ben Heaslip chats about his 100th SANFL League game by Zac Milbank

Tanya Heaslip's childhood on an outback cattle station in Central Australia was full of adventures and extremes, so it's no surprise that her first job as a lawyer was the same.The job? Junior Instructing Solicitor for the Crown on the Lindy Chamberlain Inquiry – the inquiry which ultimately saw all convictions against Lindy Chamberlain quashed. In this episode, Tanya speaks about her experience working on the Chamberlain inquiry and how it shaped her career as a lawyer. We explore how Tanya's upbring in the 1960s led her to choose a sensible career over her passions, and how she found the courage to follow her heart later on in life.Support this show http://supporter.acast.com/central-station. See acast.com/privacy for privacy and opt-out information.

Episode 54 is here and it's a big one! Join hosts Veronica and Darren for industry and book news, discussions about the intracacies of shared identity, why 54 was a fantastic year for a certain prime minister, the lessons life can teach us when we ditch the safety of the easy path and a super magnificent, globe trotting interview with astronomically awesome author Tanya Heaslip who shares the wonders that she has experienced on her journey from cattle farm to Europe and beyond...Visit www.australianbooklovers.com to learn more.

It is so good to be among our fellow lab friends. After having no show in 2021, LMT Lab Day Chicago (https://lmtmag.com/) happened with a great vibe in 2022. While less people attended, the ones that came where ready to be out and about and many stopped by the Preat (https://preat.com/) booth. This week we talk to four people that attended. First up is wife and husband team from Georgia, Christina and Brian Heaslip (http://www.digitaldentallabs.com/default.html). They talk about working together, presenting together about B & D Dental zirconia (https://www.bnddental.com/zirconia.html), and the upcoming Ladies of the Mill Summit (https://www.ladiesofthemill.com/). Then we talk to Katie Boteler from Aspen Dental (https://www.aspendental.com/). Newish to the industry, Katie talks about working at Affordable Dentures (https://www.affordabledentures.com/), Aspen, and the real reason Katie came to Lab Day. Then we wrap up the episode talking to past guest Jonathan Thompson about the importance of a good CAM software and his company WorkNC (https://www.worknc.com/). If you want to save, and also grow, Gro3X (https://www.gro3x.com/) is, where you should go! Resins (https://www.gro3x.com/collections/print) to print night guards, for high-impact and flex, look no further, because we have them at Gro3X. Burs (https://www.gro3x.com/collections/mill) for your mills, Zirconia (https://www.gro3x.com/collections/aidite) for your crowns, with Gro3X you will be the hottest lab in town! And last but not least, if you seriously want to grow, add Gro3X Aligners (https://www.gro3x.com/pages/aligners), and your doctors will say Wowww! Is your lab in a position to take on new customers? Do you have the capacity to service more doctors? AmericaSmiles (https://americasmiles.net/) has helped hundreds of labs across the country to acquire new dental accounts. They're the biggest name in Dental Laboratory marketing. Don't waste time mailing and calling hundreds of doctors just to see poor results and hear overwhelming rejection. Let AmericaSmiles do all the heavy lifting for you. For just $195 a month, the AmericaSmiles One Voice program will help you skip to the front of the line. They'll prospect your local or target area, produce your creative marketing, and do all the cold calling to leave you with extremely qualified appointments; guaranteed to help you find your ideal clients and grow your business. Visit AmericaSmiles.net/One-Voice to learn more about how you can increase your lab's bottom line. Use promo code VOICESFROMTHEBENCH during checkout to qualify for a month-to-month agreement enabling you the freedom to cancel the marketing service any time! If you'd like to speak with an agent who can answer your questions about a time-tested, completely done-for-you approach to marketing, please call 708 279 9031. Join AmericaSmiles One Voice today - Getting new dentists to try your lab has never been easier. Whip Mix (https://www.whipmix.com/)'s new VeriWhirl (https://www.whipmix.com/products/veriwhirl-dental-3d-printed-parts-cleaner/?product=technical_resources) resin cleaning station is the ideal piece of equipment to use in the 3D printed resin post process. It's oscillating, multi-speed stirrer produces a tornado-like vortex every 30-seconds, and guarantees efficient, effective and powerful cleaning whether the units are individual or still attached to the build plate. The two alcohol baths make an effective step-wash system. It cleans more efficiently and there is less alcohol needed, since it is re-used for both a fresh bath and a dirty bath. The VeriWhirl's intelligent design offers features such as Mode, Time, and Start/Stop button display which gives the operator full and automatic control of the cleaning process. A mesh basket used in the wash container makes it easy to keep track of small printed parts when cleaning. The affordable unit's one-year warranty ensures peace-of-mind for the owner. Visit whipmix.com (https://www.whipmix.com/) or call (800) 626-5651 for more information about this great new product. Special Guests: Brian Heaslip, Christina Heaslip, Jonathan Thompson, and Katie Boteler.

Tara Gbolade is an architect, passivhouse designer and cofounder of Gbolade Design Studio, a design-led, community centred practice, focused on sustainable design. She is a member of the Architect's Declare steering group, sits on a number of design panels and co-founded the Paradigm Network, an organisation that champions black and asian representation in the built environment: https://www.paradigmnetwork.co.uk  Marianne Heaslip is an architect and expert in retrofit, low carbon design, building performance evaluation and participative design. She is an Associate Principle at URBED, works in collaboration with Carbon Coop and plays a key role in People Powered Retrofit, an organisation that exists to tackle many of the barriers homeowners face in commissioning retrofit work on their homes: https://retrofit.coop    Our conversation started with a run-down of International Women's day and the current state of the industry and went on to explore topics such as: how retrofit needs to be user-centred, solving complex problems by bringing broader voices to the table, and how we can learn from pioneers such as Wangari Maathai and Kate Raworth, who stepped outside and beyond their professions to have wide-ranging positive impacts.  Tara and Marianne signposted lots of fantastic resources:Book: Culture is Bad for You: Orian Brook, Dave O'Brien and Mark Taylor: https://thesociologicalreview.org/reviews/culture-is-bad-for-you-by-brook-obrien-and-taylor/Book: Rebel Ideas: The Power of Diverse Thinking: Matthew SyedCommunity Organisation: Homebaked Community Land Trust: https://homebaked.org.uk/ Training Organisation: B4Box: https://b4box.co.uk Plus a few more post-podcast references:Community Organisation: Arts Emergency: https://www.arts-emergency.org Book: Programmed Inequality: Mar Hicks: https://programmedinequality.com  And don't forget to check out: https://www.paradigmnetwork.co.uk https://retrofit.coop  https://www.gboladedesignstudio.comhttp://urbed.coophttps://carbon.coop 

0:00 - Intro  2:40 - California politicians get caught violating their own rules at NFL playoff game 17:32 - Tom Brady retires; an ode to a worthy enemy  20:38 - Whoopi Goldberg embarrasses herself on Holocaust comments, and then her bosses embarrass everyone with a meaningless punishment 25:58 - CNN's Jeff Zucker resigns after phony "sex scandal" 32:01 - The aged-rocker Cancel Mob swings for Joe Rogan and misses 49:11 - Deep dive on the stock market and start-up world with Tobias Heaslip of Trading.TV Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

How are you finding solutions to your entrepreneurial journey ?   I ask as in today's episode of the  #fintechscalingshow, Tobias Francis Heaslip, Founder and CEO, of Trading.TV  and I talk about how having the confidence to go out and connect with others...    Will not only help you find solutions, but provide a pathway to: •longer-term higher profits •Continuous stream of sales •And even time left over for the rest of your life.   We go on to talk through why using life's experiences and being empathetic... Are crucial elements to achieving your goals as you move forward to your ideal scene.   Episode Highlights   •What got Tobias to take the leap into the startup world •The obstacles you need to overcome as you build your startup •How your current situation or circumstance can help you later down the line   Quote:  “Just keep that mentality going, like small wins every single day, ”  -  Tobias Heaslip Links:  LinkedIn Account https://www.linkedin.com/company/trading-tv/mycompany/?viewAsMember=true Website www.trading.tv Other Social Media Account https://twitter.com/tradingtv   Scaling Now?   Want to speed up your scaling journey with my help? Get in touch with me here to see how I can help! richard@scaleupconsulting.co or visit our website https://scaleupconsulting.co.uk/

With Danny still living it up in Dubai, Alex Corbisiero join Chris and Ugo on the pod this week. They chat to Jamie Heaslip about another win for Ireland over the All Blacks and find out what's changed under Andy Farrell. Can England cope without Owen Farrell and Jamie George when they meet South Africa at Twickenham this weekend? Wales scrape past Fiji, Scotland are undone by the Springboks and World Rugby's player of the year nominations has everyone scratching their heads.

Tanya Heaslip is an Australian author based in Alice Springs, Northern Territory. Her career was as varied as it was incredible, including working on the Lindy Chamberlain inquiry and teaching English to Czech lawyers and judges.

Tanya Heaslip is an Australian author based in Alice Springs, Northern Territory. Her career was as varied as it was incredible, including working on the Lindy Chamberlain inquiry and teaching English to Czech lawyers and judges.

Tanya Heaslip grew up on a cattle station in Central Australia. She was the first student of School of the Air to study and graduate from law school and, from there, her career was as varied as it was incredible, including working on the Lindy Chamberlain inquiry and teaching English to Czech lawyers and judges. On this episode of The Corporate Counsel Show, host Jerome Doraisamy is joined by author and freelance in-house commercial and legal adviser Tanya Heaslip to discuss her upbringing on a remote cattle station, attending School of the Air and how such education gave her a unique grounding for legal studies, and her journey from working on a major national inquiry to then moving to the Eastern Bloc after the fall of the Berlin Wall. Ms Heaslip also details her experiences of penning three books about being a girl from Alice Springs, the lessons her uncommon life and career have taught her, and what other corporate counsel can learn, particularly in such a turbulent age. If you like this episode, show your support by rating us or leaving a review on Apple Podcasts (The Lawyers Weekly Show) and by following Lawyers Weekly on social media: Facebook, Twitter and LinkedIn.   If you have any questions about what you heard today, any topics of interest you have in mind, or if you'd like to lend your voice to the show, email editor@lawyersweekly.com.au for more insights!

Meet Slippy and find out what the green light on the dash of a 1969 combi van is for. Farming at Streaky bay in the eighties to connecting hoses to rover fuel tanks in England. Learn what the term net tending means in basketball grand finals. A ripping yarn

In Episode 16 of Fintech Underground by Alpaca, we interviewed Tobias Heaslip. As the CEO and Founder of Trading.TV, Tobias discusses creator-led social investing, shoppable live streams, and how he started TTV as a solo founder.

Since the onset of the pandemic, everyone became a day trader overnight, whether it was Robinhood day traders trading options in Tesla or Wall Street investors betting in meme stocks like Gamestop. On today’s show we ask Tobias why he thinks building a content creation platform for day traders is what people really want, how Trading.TV plans to integrate with other platforms who trade in stocks, crypto and other alternative assets, and more!About Tobias:Tobias Heaslip is founder and CEO of Trading.TV, a social livestream platform for traders and financial content creators. Previously, he was director of Technology, Media and Telecom trading at Barclays Investment Bank, Equity Trader at Och-Ziff Capital Management and Analyst at Morgan Stanley. In this episode we discuss:02:00 Tobias’ personal background and why he founded Trading.TV03:25 Tracking financial markets on social media06:04 Competing with different online platforms08:13 Why we need a new trading platform09:04 What kind of content is on Trading.TV09:58 Managing the costs of content creation11:42 Verifying users on the platform15:23 Incentivizing content creators on the platform16:48 Promotional content on financial TV18:17 Short form content for financial advice20:40 Integrations with other platforms21:35 Getting away from the liability of offering financial advice23:55 How to make different asset classes digestible30:20 Creating an inclusive and diverse community32:12 What to expect from Trading.TVFast FavoritesPodcastsGroup ChatNewsletter/BlogThe HustleTech GadgetiPhoneNew TrendNFTsBookHarry PotterFollow Matt Cohen and Tank Talks here!Podcast production support provided by Agentbee.Agency This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit tanktalks.substack.com

Raised on an isolated cattle station north of Alice Springs during the 1960s and 70s, Tanya learnt about the outside world through the Correspondence School and School of the Air. Tanya has published Alice to Prague (2019), An Alice Girl (2020), and Beyond Alice (2021) is her third memoir.  In this episode, we discuss the Book Beyond Alice, which takes place when at the age of 12 years old, Tanya was sent sixteen hundred kilometres away from her outback home to boarding school, a traumatic and life changing experience – not just for her, but her family also. Tanya's memoir is a humorous and inspiring story of strength, resilience and the realities of Australian outback life.  And, to be honest, it's hard to believe that some of what she lived through is a true story. *** This episode is sponsored by Ariat Australia. Ariat® is for when you measure your day by acres, not hours. Find exactly what you need to go the distance at, www.Ariat.com.au. Experience the Ariat difference today.

Australian author Tanya Heaslip joins Graham Cornes. See omnystudio.com/listener for privacy information.

When Christina Heaslip from Digital Dental Laboratory (http://www.digitaldentallabs.com/) and Jill Swafford from Oaks Dental Design (https://www.oaksdentaldesigns.com/) went to dental conventions they noticed a lack of female speakers. Both running successful digital labs, they started a group called Ladies of the Mil (https://www.ladiesofthemill.com/)l. The group "was established to give a space to women in the Dental Lab industry". Over the years the group has grown in popularity and is now getting ready to have their first summit July 23-24, 2021 in Chattanooga, Tn. The Summit is titled "Refresh, Reflect & Recharge" and features our industry's first ever 100% female speaker line-up. They come on the podcast to talk about how they started their labs, how they balance the lab life and family life, why and how the idea of Ladies of the Mill got started, and what exciting things are happening at the summit that will make it different than the usual show. Register for the Ladies of the Mill Summit - July 23-24, 2021 - Chattanooga, TN (https://www.ladiesofthemill.com/summit-tickets) Look no further for your design or milling needs other than right here in our galaxy. Alien Milling Technologies (https://www.alienmilling.com/) is a cutting-edge Dental Milling Center known for using the latest methods and technologies in milling top dental prosthetics. They can help your lab by milling everything, like crowns, abutments, partials, guards, titanium bars, and even digital dentures. Best part is that they are all milled right here in the USA. Plus they also provide the same zirconia they mill in-house. Give them a call at 844-ZIRCONIA or visit them at alienmilling.com. Whip Mix (https://www.whipmix.com/) offers you the ultimate in ease, material flexibility and unattended production with the Roland DGA DWX-52DCi (https://www.whipmix.com/products/roland-dwx-52dci/) milling machine. The popular mill's automatic disc changer expands your lab production and profit, using a 6-slot Automatic Disc Changer, 15-station Automatic Tool Changer and several other automated features. The DWX-52DCi dental milling machine now comes with performance visualization software and other intelligent updates. The 5-axis mill even knows which tool to automatically swap out when tools have reached their designated lifespan. Just power it on, let it go, and automatically and accurately mill numerous dental restoration jobs with complete unattended confidence. If you're interested in learning more about the Roland DGA DWX-52DCi, visit whipmix.com or call 800-626-5651. Special Guests: Christina Heaslip and Jillian Swafford.

Get ready folks because Sounds Like Folk is back for a second series! Host Joanne Barry returns with another round of fantastic guests and insightful conversations for our audiences to enjoy. The first guest of the second series is Rob Heaslip, a dance artist who began his career with the National Folk Theatre. Through his work, he asks how the performing body can be a vessel for intertwining dance, design and voice and often plays within an ultra-folk context. So get ready for a fascinating conversation and we once again hope you enjoy this ‘coming together!'

Recorded live from the balcony from this amazing event, hosted by Patrick Dearborn and Kara Heaslip of John R. Wood Properties! Couldn't make the event? That's ok! Listen in and join us from this amazing only of a kind listing as we interview some of the best in the business in one form or another. We sit down with Patrick Dearborn and Kara Heaslip who sell us on this listing and also express how excited they are to be a part of new and innovative projects like 4441 5th Ave. Nothing like it has ever been done in Naples. They also offer advice, outlook, and what they are seeing in today's hot market. Special guest appearances and interviews with: President of the Naples Area Board of Realtors and Vice President of John R. Wood Properties Corey McCloskey. Collier County Commissioner District 1 Rick LoCastro Co-owner of Balanced Images Alessia Marcin  Financial Triage Specialist Alicia Farman Don't Miss It!  

This week's episode is a mixture of chat, memories and musings on the future of Siamsa with three of the company's most beloved cast members. Anne is Training and Development Officer with Siamsa and long-serving folk artist. Noirin is a teacher, former board member and Community Cast member, who has toured and performed with the company for many, many years. While Pierce is a wonderful singer/performer and second generation Siamsa cast member. His father Liam (RIP) was one of the founding members of the company. Enjoy!

In our latest episode, we talk with two professors with exemplary records at Collin College, outside Dallas, who were recently fired for criticizing the school's COVID policies. Audra Heaslip and Suzanne Jones (@Sesjones), both longtime professors, questioned President Neil Matkin's dismissal of COVID concerns, his insistence on returning to in-person classes, and his refusal to create a COVID dashboard. Matkin also withheld information from the campus community about a faculty member who had died from COVID for weeks. And he cited Heaslip's and Jones's membership in the Texas Faculty Association, an education union, as a reason for their termination. Heaslip and Jones were looking out for the safety and health of the campus community and were fired for making Collin look bad, as Matkin told them. At Collin College, concern over COVID, being in a union, and expressing your right to free speech can get you fired. We also pay tribute to legendary Pittsburgh folksinger, union maid and hell raiser Anne Feeney who passed away last week from complications related to COVID-19. See also// Afflict the Comfortable: "Professors Fired for COVID Concerns" (http://bit.ly/3aJvdlz) NY Times: Anne Feeney, Fierce and Tireless Protest Singer, Dies at 69 (http://nyti.ms/3cQTHvO) Follow us on any of these social media channels// Facebook: https://www.facebook.com/GreenRedPodcast Twitter: https://twitter.com/PodcastGreenRed Instagram: https://www.instagram.com/greenredpodcast YouTube: https://bit.ly/GreenAndRedOnYouTube Please follow us on Medium! (https://medium.com/green-and-red-media). Donate to Green and Red Podcast// Become a recurring donor at https://www.patreon.com/greenredpodcast Or make a one time donation here: https://bit.ly/DonateGandR This is a Green and Red Podcast production. Produced by Bob (@bobbuzzanco) and Scott (@sparki1969). “Green and Red Blues" by Moody. Editing by Isaac.

It's officially Six Nations week so Ugo Monye, Danny Care and Chris Jones welcome four big guests onto the pod ahead of the opening weekend. Former Scotland captain John Barclay chats about the Calcutta Cup and Finn Russell's pre-match meals. Jamie George gives an insight into the England camp and the David Beckham suite at St George's Park. Ireland legend Jamie Heaslip explains what Paul O'Connell will bring to Andy Farrell's side, plus they speak to Ken Owens about his new Wales gear and singing the national anthem.

Tanya was raised on a cattle station north of Alice Springs during the 1960s and 1970s. The stories from her childhood sound like something out of book – too wild and wonderful to be true. As it turns out – they are so extraordinary Tanya has published them into a memoir called An Alice Girl, which was released in May 2020. In this episode, we chat about what Tanyas childhood on a remote cattle station was like back in those days, and how it shaped the rest of her life. Because, as you’ll come to learn in this episode, Tanya went on to become an accomplished lawyer who worked on the Azaria Chamberlain inquiry, she travelled the world and even lived in Prague, and is now the author of 2 books. Not bad for someone who used to go to school for 30 minutes a day over a 2 way radio... *** We're celebrating the launch of the TX6600S UHF Radio! As an Australian Owned and Operated business, GME openly embraces Australian manufacturing and is proud to release the only Australian Made handheld UHF CB radio, the TX6600S. The TX6600S underwent all stages of its development at the GME head office in Western Sydney. This included Industrial Design and Development through to Product Assembly, Testing, onsite Warehousing and National Distribution. By completing this all in Australia it ensures that GME can bring products to market faster than those that rely on importing goods from overseas. These internal measures also enable GME to ensure the TX6600S and other products are manufactured to the highest quality. GME products are brought to market through stringent in-house quality assurance practices and backed by an ISO 9001 Manufacturing Accreditation to ensure product reliability and to uphold the quality that GME is renowned for. Like all GME products the TX6600S is built tough like the Australian Outback and comes with a rugged IP67 ingress-protection rating to ensure exceptional performance and years of reliable use in the harshest working environments. It was designed to suit a wide range of demanding commercial applications from agriculture to construction, mining, councils, and countless other industries that require stable and dependable communication to get the job done safely and efficiently. So remember, Wherever life takes you. Take GME.  

Jennifer is an experienced ultra runner. Nate is an experienced cyclist and new to ultra running himself. They have a teenage son and both Jennifer & Nate compete in running & cycling endurance events. Our conversation dives into how they make the most of their time while trying to reach their individual goals and have a happy and healthy family environment. Thank you both for your openness and willingness to share your insights on this topic!   My Socials, Channels, & Newsletter: https://www.facebook.com/MRRUNNINGPAINSEVENTS/ https://www.instagram.com/mrrunningpains/ https://www.youtube.com/channel/UCQ6J512qA34z_N0KJSU4jfw   To sign up for my Newsletter - https://www.mrrunningpains.com   Email - runningpains@gmail.com   Thanks to Scott Socha for the Intro & Houston Hamlin for the Transition & Outro music, and thanks to all of you for listening! Please share the Podcast and please leave a review, rate, & subscribe if you haven't done so already! THANK YOU! Aaron Saft MR Runningpains   Discounts: Fuel100 Electro-Bites - https://electro-bites.com/ Kogalla - http://kogalla.com/?aff=runningpains XOSKIN - http://www.xoskin.us - use code MR Runningpains    

Author Tanya Heaslip reflects on how her childhood on a cattle property outside Alice Springs shaped her outlook in adult life.

☕ RBP : 116 Shona Heaslip! ☕  ➡️ Two time Nation Cross Country Champ Shona dials in for all the chats  ➡️ Two fractures of the same bone has kept Shona in the gym and off the muck over the past two years. ➡️ We look back at what is a short but hugely successful career, and look forward to what will hopefully be a successful 2021 back on the muck.   Like.Share.Subscribe.

Giving Back- When the Patient Becomes the Provider with Lauren HeaslipWelcome to Difficult Conversations-Lessons I Learned as an ICU Physician with Dr. Anthony Orsini. This week is extra special because my guest is extra special to me. My niece, Lauren Heaslip, is joining me to share her incredible story. I promise you that you won’t want to miss this one. Lauren Pender Heaslip was born prematurely at only 31 weeks gestation. That’s 9 weeks early! Her mother had a condition called Placenta Percreta, which caused her to hemorrhage profusely. After an emergency Cesarean Section was performed. both mother and daughter clinged to life kept alive by ventilators. Happily, they both survived. At the age of sixteen, Lauren needed emergency surgery to reconstruct the vertebrae in her neck. Two weeks later, she was diagnosed with Lymphoma and was forced to face another medical challenge. Lauren shares how she and her family didn’t let the diagnosis define her and how she continued to live a life of normalcy. Thankfully, she is cancer free and remains cured until this day. Currently, Lauren is twenty-four years old and is working as a registered nurse in the Pediatric Hematology-Oncology ward at the Children’s Hospital of Cincinnati, treating children with cancer. Lauren tells us her story starting when she was a happy sixteen year old, playing sports, feeling healthy, and then the neck pain started. She remembers hearing her doctor and her parents talking in the hallway and heard the word “tumor.” She clearly remembers her first conversation with the doctor, when she was told she had Non-Hodgkin’s Lymphoma. Lauren describes the instant bond she felt with the doctor, who became her primary oncologist. Dr. Orsini explains the three most important goals doctors should have when giving bad news. Lauren tells us about her first conversation with her parents after and the story of how her doctor kept reminding her at every visit that, “Your life does not stop, and your life cannot stop because of this.” Lauren tells us a story about her prom and the side effects of her chemotherapy. She also tells us how she decided what type of nurse she wanted to be, and about the impact that one of her chemotherapy nurses had on her decision. Lauren tells us how she uses her experience as a former cancer patient to help her patients and how she decides whether or not to share her story with her patients. She gives an AMAZING answer! Lauren shares personal insight on how she speaks to her cancer patients. She gives advice to any teenager who was just told by their doctor that they have cancer. She also gives advice to doctors and healthcare practitioners about how to give bad news to someone. Host:Dr. Anthony OrsiniGuest:Lauren HeaslipFor More Information:The Orsini WayThe Orsini Way-FacebookThe Orsini Way-LinkedinThe Orsini Way-InstagramThe Orsini Way-TwitterIt’s All In The Delivery: Improving Healthcare Starting With A Single Conversation by Dr. Anthony OrsiniResources Mentioned:Children’s Hospital of CincinnatiChildren’s Hospital of PhiladelphiaSusan Rheingold, MD (Children’s Hospital of Philadelphia)

In this episode Stu goes full Dude, he had to wear his dressing gown at all times and have at least one White Russian a day... But you know he had more.Chris called his dearest mother (and biggest fan of the show) every single day. Chris (and Stu) are in Stage 4 Lockdown and what better time to call your mum. The results are heart warming.Davey made an A Cappella cover of Chris's song from three weeks ago 'Fill Up The Cup' and we think that the cup is probably just about filled now... We might get back to it one day.You can listen to Davey's A Cappella 'Fill Up The Cup' here: https://youtu.be/9GrMF3_HYuYIf you like what we're doing you can support us through ko-fi here: bit.ly/pbrdonateSubscribe to our youtube: https://bit.ly/poolboysyoutubeand follow us on allllllllll the things:https://bit.ly/poolboysfbhttps://bit.ly/poolboytwitterhttps://bit.ly/poolboysinstaGo call your mum... After this.Cya next week!

Tanya Heaslip is an Australian lawyer and author and, as she calls herself, an outback girl. Growing up on a remote cattle station in the Northern Territory, she was dreaming of Europe. And in the early 90ies Tanya made her dream come true and moved to the Czech Republic. In an interview in English, Tanya speaks about the Australian Outback, Czech panelaky and everything that happened in between. [ Interviewer: Šárka Pechová ]Support the show (https://www.patreon.com/legendelement)

Today we talk to 6x World Record Holder, Athlete, Trainer, Woman of Iron, and Amazing Human Being. We talk,recovery, Peloton, Culture, Mentality, and preparedness.

Tanya Heaslip came to Alice Springs when she was four and grew up on a cattle station. She was a student on the School of the Air but finished high school in Adelaide and then decided to do law. For Tanya however, the Territory was always in her heart and she came back and started her career in Darwin with the government. Her first assignment was assisting with the Royal Commission into the death of Azaria Chamberlain, arguably the most high profile case in the history of Australia. Tanya has spent time working in Darwin, Alice and also in Western Australia, but perhaps most interestingly, she has had a long running love affair with Prague. She has authored two books and intends to write two more. This is Tanya’s Territory Story. --- Send in a voice message: https://anchor.fm/territorystory/message

Author Tanya Heaslip reflects on how her childhood on a cattle property outside Alice Springs shaped her outlook in adult life.

Jamie caught up with Nashy during Lockdown. Covering a lot they discussed Jamie's successful career from Leinster to Ireland and 2 tours with the British Lions. Jamie achieved 95 caps for Ireland before injury cut his career short. The end of his rugby career gave Jamie the opportunity to progress the next stage of his life as an investor and in business.Hope you enjoy!This Podcast is brought to you by ACE Property - Management and Sales - Edinburgh.Make sure you check out www.getafterit.uk to get access to Discount Codes and Offers from awesome Brands and Businesses! You can also check out our Ambassadors and book them for your next function or online event.www.getafterit.ukInsta - get_after_it_ukFollow Nashy...Twitter - @GetAfterItNashyInstagram - @getafterit_nashyFacebook - GET AFTER IT

Jamie caught up with Nashy during Lockdown. Covering a lot they discussed Jamie's successful career from Leinster to Ireland and 2 tours with the British Lions. Jamie achieved 95 caps for Ireland before injury cut his career short. The end of his rugby career gave Jamie the opportunity to progress the next stage of his life as an investor and in business.Hope you enjoy!This Podcast is brought to you by ACE Property - Management and Sales - Edinburgh.Make sure you check out the GET AFTER IT Facebook page for inspiration and motivation.Follow Nashy...Twitter - @NashyPRCInstagram - @Nashy_PRCFacebook - GET AFTER IT

Fr. Kilcawley, Matt Simmons, Jeff Schinstock, and Fr. Heaslip discuss ministry at John XXIII amid COVID-19 crisis.

On the rugby pitch Jamie Heaslip wasn’t afraid to get stuck into rucks. Since retirement he’s kept that up in the field of business, investing in various companies including Pointy which sold for around 140 million euro to Google and now with his involvement in Flender, a company that’s looking at shaking up business lending. Does he miss rugby?

The former Ireland international rugby player, Jamie Heaslip, is becoming a textbook example of how to transition from sport into modern business. Eschewing the role of a corporate mascot, Heaslip has chosen the role of tech investor and promoter, meeting young startups to see whether they're worth a punt. Some are. One of his earliest bets has just paid off spectacularly. Pointy, the retail listing startup cofounder by Charles Bibby and Mark Cummins, recently announced its acquisition by Google in a nine figure deal. Heaslip is understood to have made a six-figure sum from his initial investment. Other bets, such as the analytics firm Kitman Labs, look promising for a significantly augmented return in the near future, too. And if tech hits another bubble, he has a few Dublin pubs to fall back on, such as The Bridge 1859 and Lemon & Duke, as well as a job in Google he could probably return to. But Heaslip doesn't think that startup tech is going south anytime soon. He has just taken a deeper role in a fintech firm, Flender, that has created a new online platform to match lenders with small businesses who want to borrow sums up to €300,000. Adrian Weckler sat down with Heaslip to ask him about tech, trends, culture and the transition from sport to investing.

Tara is an award winning pastry chef being creative and experimental in the kitchen creating many different ideas and recipes utilizing one of the most tasking forms of creativity. Cooking is an art form lots of time the quickest option when it comes to what and where we eat is the standard but truly crafting something from scratch whether a meal or treat can be an extremely rewarding process just takes a little time and effort and the enjoyment is endless.

We all know wood influences bourbon, but to what degree? This episode explores both natural and human impact to understand the chemical breakdown of what happens in the barrel. Peggy rounds this out by pairing it with food so you know how to train your palate. Peggy Noe Stevens is renowned for her ability to combine all of your senses into a memorable experience when you are drinking any bourbon. This session took place at the 2018 Kentucky Bourbon Affair and you can buy tickets to remaining 2019 events at kybourbonaffair.com. Show Partners: Batch 016 was a project that took Barrell Craft Spirits over a year. They selected 9 to 15 year old barrels with similar profiles from different distilleries. It’s deeply concentrated, but not too oaky and finishes with a toasted orange note. Find out more at BarrellBourbon.com. Receive $25 off your first order with code "Pursuit" at RackhouseWhiskeyClub.com. Show Notes: Behind the Scenes of Four Roses Small Batch Select - https://www.youtube.com/watch?v=my9YR-fr95s Kenny’s Big Batch Mint Julep Recipe - https://www.patreon.com/posts/26331151 This week’s Above the Char with Fred Minnick talks about who you would like to go out drinking with. All the magic of bourbon happens in the barrel. Overview of barrel making and charring barrels. Innovation with barrels. As much as we try to control barrels and warehouses, mother nature still controls a lot of variables. Barrels provide 6 basic food flavors: sweet, spice, wood, smoke, fruit, and floral. Understanding aroma and flavors. Tricks to neutralize your olfactory sense. What decisions affect the flavor of bourbon? What flavor does toasting a barrel provide? What flavor does charring a barrel provide? The chemistry behind bourbon. Importance of oxygen and water. Exploring the texture of bourbon. Where do the barrel notes hit the tongue? When is it over oaked? The Chew Down: bourbon and food pairing. 0:00 You know how we always talk about the angel share the evaporation of the whiskey going up. But I have to tell you that sometimes that evaporation takes on some of the off notes of a product. So you wonder if those angels out there are going too much tannin. Too much acid. 0:30 Hello, everybody and welcome to Episode 198 of bourbon pursuit. I'm Kenny, one of your hosts. And let's run through just a little bit of the news. Four roses small batch select has hit in five markets across the United States. You've got Of course Kentucky. You've also got New York, Texas, California and Georgia. We did a behind the scenes video with Master distiller Brett Elliot during the media day for this particular release. Brent shares a lot of the information on the mash bail breakdown. 1:00 which particular versions he wanted to go into this blend, and why even chose to do certain yeast strain runs years ago in anticipation for this, you can catch that video in our show notes as it was previously aired on YouTube and Facebook. Now the other kind of fun thing about this release is a full on as money. You've got to remember this is a product extension a line extension of four roses, that means it's going to be widely available, but the first bottle hits secondary in sold for around $200. And now that we know that the bottles just keep popping up that there's a lot of groups that are doing cost plus shipping. Plus, there's a myriad of retailers out there that are able to get this to your doorstep just through online purchases. So just a humble word of advice, don't overpay if you don't need to. The retail cost is somewhere between $55 and $65 depending on your region. Derby season is finally upon us and that means I get to make my annual big batch of money. 2:00 juleps and take to Ryan's Derby party. I use 100 proof bourbon and a 1.75 liter handle, mix my own simple syrup, marinate some mint leaves in there. And really this simplifies the whole process because instead of actually having to create individual drinks now I can just pour directly from the bottle and I promise you, it's a lot better than any pre mix that you're going to find out there on the market. Ryan likes to call it a derby party in a bottle. I've posted that recipe for anybody to access on our Patreon page. It's public, so go and check it out. patreon.com slash bourbon pursuit. And today's show is all about bourbon food and knowing how to really train your palate. It's a session that took place at the 2018 Kentucky bourbon affair. Now you're going to get to know Peggy know Stevens a lot more in a few weeks with an upcoming episode. But she has some real pedigree when it comes to bourbon, its history and her connections within the industry. If you're interested in know more about the events that are taking place at the bourbon affair, you can 3:00 See what Tickets are available at ky bourbon affair.com. on our end, we've got some new barrel selections that are coming up for sale really soon. Get to four roses barrels of Buffalo Trace barrel and an Elijah Craig barrel. It's a lot of bourbon, and you can get your chance by signing up and supporting us@patreon.com slash bourbon pursuit. And this is all possible thanks to our retail partner, keg and bottle out of the SoCal area. If you want to visit them online, you can do that keg the letter in bottle.com. Now let's hear from our good friend Joe over a barrel bourbon. And then you've got Fred Minnick with above the jar. 3:38 Hi, this is Joe from Barrell Bourbon. Batch 16 was a project that took over a year, we selected nine to 15 year old barrels with similar profiles from different distilleries. It's deeply concentrated, but not too oaky and finishes with a toasted orange note. Find out more at barrellbourbon com. 3:56 I'm Fred Minnick. And this is above the char Bourbons filled with 4:00 Some of the greatest characters of all time. There are so many that it's almost impossible to pick just one you'd like to go out drinking with. Whether it's on a golf course fishing pond or a watering hole, there are so many unique individuals, it would be tough to choose. That became obvious when I put this question out on Twitter. Who would you like to most go out drinking with and bourbon? While flattered many suggested me, I really am. Jim Beam spread No. Buffalo Trace is Freddy Johnson and wild turkeys Jimmy Russell were the leaders in the clubhouse. Then after all the obvious names were taken. Folks started expressing their desire to drink with deceased urban icons such as Elmer T. Lee Booker know and the Jim Beam. Perhaps the most touching came from Kyle Henderson of angel's envy, saying he'd give anything to have one more drink with his grandfather and master distiller Lincoln Henderson, who passed away in 2013. That thread got me to thinking 4:59 Who would I 5:00 Like the most go out drinking with first when I go out I mean really go out to have a good time. I don't want to stuffy turd who will complain about the bill being $5 too expensive. Nothing worse than the guy who complains about everything. No. I want a jovial laughing rip roaring. Good time fella. And my answer may surprise you, but I'd love to go out drinking with former 1800s era distilling great Cyrus Noble. Today Cyrus noble is an NDP owned bourbon that is owned by the same company that owned it in the 1800s the Hoss brothers, Cyrus noble was a savant distiller whose whiskey was so good that somebody actually traded a gold mine for it. That's right. a gold mine that later yielded $250,000 and high grade gold or here's the catch though with drinking was Cyrus. He was a big drunk at 300 pounds. He likes 6:00 Whiskey and was known to drink so much that he would fall over in the mash. And people would pull him out as he was swimming in his own fermented liquid. 6:11 But even if I had to pick up the drunken distiller, I'd love to hang out with the guy whose whiskey equaled a gold mine, wouldn't you? And that's this week's above the char. Let me know who you'd like to go out drinking with on Instagram or Twitter. You can find me at Fred Minnick. That's at Fred Minnick. Until next week, cheers. 6:36 For those of you who might know me or don't know me, I'm Peggy know Stevens, and I'm the founder of the bourbon women Association. And that's who is actually going to sponsor this today as well. But first of all, as people were coming in the door, I was curious. How many of you were here last year with me in my food pairing seminar? Yeah. Okay. And then how many of you this is the first time you've heard me speak 7:00 I've done a food pairing. Wonderful. Good. 7:03 I'm glad I got a few fans in the back of the room. Well, let me tell you that whether you have been through a food pairing with me, or not a food pairing with me, or if sipped bourbon and tasted bourbon with me, I've got some good news. I'm gonna put you on an even playing field today. Let me see a show of hands for those of you who like to drink bourbon. 7:24 Now, tell me if you really like to drink robust bourbon. Even better, even better. Heck, yeah. How many of you like food 7:33 and that means you like to eat. Right? So we're going to have a good day. We're gonna have a real good day. But I gotta tell you, I had a lot of fun with this topic today. That's why it's called the stave is the rave because I don't think our barrel gets enough credit. And I wanted to make sure that was very energetic today. I wanted to make sure that I had quite a bit of rest for you today. So I only drank Baker's 107 last night, because I knew we were going to do some big, bold bear 8:00 Strength Bourbons today, and we're going to pair it with food. So we're going to appreciate that because you know what the staves arrived today. So if you have any takeaway at all, for me personally, this is my little quote for today. grains are the recipe. Yeast may be the sole, but all the magic of bourbon happens in the barrel. And I'll tell you who taught me that all the magic of bourbon happens in the barrel is Lincoln Henderson. And when I was becoming a formal master taster, he taught me that, and I didn't quite believe him, because I knew there were so many variables to creating a great whiskey, right. But at the same time, I have to show you today all the secrets behind it. And the reason why I want to do that is because you see connoisseurs all the time. You see, experts like me all the time. We stand in the front of the room, and we go, Oh, it's got such lovely barrel notes. Oh, I just love the barrel notes. But we really don't explain what we mean. So what does that mean? We just smell wood. 9:00 know we have a lot of flavor and a lot of spirit, if you will, in the barrel. So with that, let's first of all show a little respect for the barrel. Because in the 1800s of course, the reason why the barrel even came into play is because it was kind of the UPS cargo of the day, right? That's how our whiskey or good Kentucky whiskey was transported down the Ohio River. I called that the superhighway of the 1800s. But it was transported down the river, because they would use the barrels and sometimes those barrels Believe it or not, they transported fish, apples, or whatever else they needed, and that's where charring kind of came into play. Because before they put whiskey in it, they needed to get out those other flavors of the barrel that they use apples, fish, etc. For so they char the inside of it. And little did they realized they were making something very special for Kentucky. And if you think about it, even our 10:00 Definition of bourbon, which was an act of Congress in 1964, requires actually for a barrel, new, charred, and white oak, we can never use a barrel a second time. But what I can say is that all of these pieces of the barrel are used. And I'm going to show you that in a little bit too. So let's have a little bit of respect and see what I left for you. This is a stage. 10:30 Do you feel the weight of this stave? Yeah, I want you to think of these as large blocks of sugar. Okay, large blocks of sugar because it has some things in it, some properties in it. And this is how I ended up pairing some of the products that you all have today. I noticed some of you are nosing it which is lovely, I love it. That's great you're supposed to but can you believe that 28 to 31 of these staves are used to make a barrel. You feel heavy and stiff. This is 11:00 Right, this is a barrel heads Dave. And what they do, it's a handcrafted method. This wood is bent best steam, okay to form the barrel so this solid wood is formed 28 to 31 and no wood glue, no nails. Okay, it's handcrafted, the hoops are put on. And that's what you have the barrel 100 pounds empty, almost 500 pounds full to roll that barrel. Okay, so that's just a little bit of that handcrafted Enos. But even more so what's happening in our industry today is a lot of innovation with barrels. And that's why I was saying I don't think that we pay homage as much as we should think about this. This is an actual barrel with some stave inserts. So in other words, after you age, the barrel, some distilleries are actually putting inserts in the barrel to add to the flavor, so they might season it for another five months or four months. call that the finish. 12:00 Another thing that's happening in the industry and innovation is infusion bags. Think about infusion bags. Everybody likes a tea bag every now and then steeping your tea. And infusion bag is a tea bag with bits and particles of wood. And they're steeped into the whiskey of the barrel. So you can see how creative we're getting brands like Devil's cut, that you've heard, they're actually soaking used barrels to get the best of that whiskey out of the barrel. And if you don't believe me, I brought a sample as a matter of fact, and hopefully I'll pass this around for you just don't hitting by in the head with it as you're passing. But this is how deeply the whiskey will soak into the wood. This is called the red line, the red line. That's how deep the whiskey when you empty it soaks into the wood pulling those flavors and karma so I'll kind of pass it around so you can see it. 12:56 But I'll tell you as much as we try to innovate 13:00 As much as we tried to control, you know, the situation with the barrel in the warehouse of the barrel, Mother Nature kind of has its way with us. All right, we can't fight Mother Nature. And let me explain what I mean by that. There are certain variables that Mother Nature controls, and sometimes it's temperature related for a barrel. Other times, you know, it might be weather related. And the beauty of it and this is what people don't know sometimes what happens inside the barrel inside the barrel. If you think of a big Mount Everest, which I have that first picture of Mount Everest. A lot of the whiskey has its main activity in the first two to four years if you can believe it, in the first two to four years now, I will tell you, if you have whiskey less than two years, I call that headache whiskey. All right, and you might say it's really sharp or a little too spirited. If it's too long in the barrel. 14:00 You leave that whiskey too long in the barrel and it tastes kind of a stringent etc. I call that overlooked. We call that long in the tooth and Kentucky. Okay. So think about climbing Mount Everest, all this work, it's really hard. But that's what's happening Mother Nature's making it happen inside the barrel, then we kind of go to the Rocky Mountains, the Rocky Mountains kind of not as hard to climb, but you're still working inside the barrel and you're still making that maturation of the whiskey. But it's kind of mellowing out a little bit. And then finally is the Appalachian, the Appalachian Mountains, you know, we're just over the years, you're not going to have a big climb at all, it's going to be a whole lot easier, but it just kind of gets complexity and color and those types of things that benefit. So those are the things that Mother Nature sometimes can bring to us. But you should know to more on a scientific basis. You know, there are a lot of compounds in this barrel. Okay, and this is where Mother Nature meets 15:00 There's a lot of compounds in this barrel that affect the flavors. And if you think about it, alcohol has a real affinity to wood. It likes wood. In fact, you know what it allows it to do alcohol in the wood allows us and again, Mother Nature helps us with this. But through evaporation, it sometimes sends out. Sorry about that. 15:25 Evaporation kind of sends out some of the not so great notes. All right in the whiskey, and then what happens what we want in the whiskey is it actually brings flavor notes inside the barrel. Okay, so that's a good thing for whiskey it actually helps churn it but the more sugar and the more tannins are in wine because of low barrel entry proof 15% barrel entry. So you know what I say to you one folks, 15:56 your sissies 15% 16:00 Come on now, really, you know when we're having 125 proof, whiskeys and barrel strength whiskies and you know, we're not scared and Kentucky, because we know that's going to bring complexity over time. We know that's going to bring depth over time. So I kind of get a kick that it's 15% entry proof on some of the ones that are put in. Also, when you think of a barrel proper, and let's just think about a barrel like it was a menu. If I never added any whiskey whatsoever to that barrel, and I just said to on that would chew on that word and tell me what you think what you're going to get is sweet 16:42 spice. would sometimes from the wood, you're going to get some nutty notes. Okay, and then smoke, fruit and floral. Now, do you see a little flavor and aroma grid to your right. Do you see that we're going to follow that pretty closely because 17:00 It's my job today to kind of break down in some of the flavors of this wood and its natural state, and in its toasted in charge state, because if I can dissect it down for you, you're going to really understand your prize at the end. And the prize at the end is we've paired in order with it, you're going to see how we build these up. Because by the end of this, there are three words I want you to use after drinking this whiskey that I've poured. And notice I didn't put the names of the whiskey, because I'm gonna see how good you are in guessing some of these right? But I want you to say their plush. Hello, Chrissy. I want you to say they're engaging. And I want you to say they're downright seductive. All right, because we're playing with the big boy Bourbons today. Alright, so let's get started. Here's how we're going to use this aroma and flavor grid. We're going to talk about food flavors first. Look at this little piece in front of you with an A on it. Okay, that is vanilla. That is 18:00 Want you to open that up, take a little note of it, dip your finger in it if you like. And also do me a favor. Once you're finished put the lid back on so we don't dissipate all of the aromas in the room 18:14 that knows that a little bit. That is a very important flavor or food flavor in the wood because there's what's called Van Allen in the wood. Literally there is vanilla waiting to be part of our whiskey. So Van Allen in the wood helps the extraction process and that's why you taste sometimes the first note of a bourbon can be vanilla. Now the second one I want you to kind of hold on to your seats here because it's intense. And this is close. I just want you to knows it. There's nothing to taste. This is the aroma sensory but your olfactory senses, frankly are sharper than your taste buds. Now the reason why I want you to think of that close even though it is intense 19:00 If you know what clove is, it's a spice, right? But it's a flower from a tree. And it's very intense. It could be warm, it can be bitter. You know it can be flavorful. So when you think of variations that happen with spice, you can think of other types of spices that come along the way like all spice, peppers, etc. But if I were to have my straight barrel, clove would be the first one to lead the process. Okay, now let's go to the next one here. How about oak? I know that some of you picked up your stage that's in front of you the Glen pick it up again if you didn't earlier and knows that one of my first training guidelines that I learned from Lincoln Henderson, when you want it to impress upon me, the presence of wood and whiskey is he had me knows a glass of water. So you have a glass of water in front of you so knows that glass of water. 19:59 We're lucky and 20:00 We have pure tap, right? We have great water. Not much there though, right? You don't want to smell much from a glass of water, and then smell the wood, the wood in front of you, because what he did was he took a bunch of toothpicks, there's a true story, took a bunch of toothpicks, and he put the toothpicks in water and let them soak and he said, Peggy, smell the water. 20:20 Now smell the water with the toothpicks in it. We've only been sitting here 15 minutes. Now can you imagine over the course of five to eight years with that alcohol sitting in the wood, what a different set presence is going to make right? So I was pretty impressed by that. Now how about we trash See, this is floral notes that come out from the wood. So what we did is we put a little bit of rose water because that's a pretty prominent floral note that you might find. And then other floral can come from that. You know you might have had viscous. You know you might have a little bit of honeysuckle but other florals along the 21:00 Way over maturation will happen. But I wanted you to heighten your senses. Because it's a very sensory exercise. I wanted you to heighten your senses on the actual floral notes. And then in front of you on a little plate or some dried cherries, I want you to understand the fruit note. So pick up a couple dried cherries, pop them in your mouth, chew on it a little bit and see what you think. Because would can bring out some cherry notes. Again, over time those cherry notes turn into other fruit notes. You know, fruit notes like apricots. You know, fruit notes like apple. You know, those are two very basic ones that would come out but I want you to have that baseline before we move in. Make sense? All right, good. So if you're not too full after eating two cherries, we're going to go ahead and move to the other ones smoke, the smokiness which also can turn very quickly to savory but I'm going to give you an example of 22:00 Your tongue lighter of what savory really means. So the smokiness of bacon made sense to me. So if you'll try a little piece of the bacon strip, if you don't care for bacon, that's just fine. But I want you to gain an understanding of what that does to your tongue that smokiness it's a little heavier, right, little heavier little bit more texture to your tongue. But we have a good understanding of that. 22:28 And as we move each one, just to let you know, you might want to take a bit of a rinse of your water if some of the nosing just to let you know if some of the nosing like the clove gets a strong sense for you. A little trick we use is to smell the back of your hand. It will neutralize your olfactory senses just smelling the back of your hand and that allows you to go to the next area. Okay. 22:59 So you can 23:00 See, as we follow along this flavor grid and aroma grid, the master distiller has a hell of a lot of decisions to make. There's so many variables to the barrel. In other words, when he decides to toast it and char it, which we're going to talk about and taste those flavors, how deep does he want to go? So this represents the coloring. This also represents does he want to start spicy, and go all the way to butterscotch? How much chocolate notes does he want or she want. So think about dialing up or dialing down what happens inside the barrel. Over the years, the master distiller needs to make that decision, and they need to make a lot of other decisions about what goes inside the barrel. And we're going to talk about that. So let's talk now about inside the barrel. In the second column of your flavor grid. We're going to talk about what I call interior flavors into 24:00 flavors are certainly the toasting and charring. Okay? But as far as the toast goes, many people think, Oh, well, once you toast the wood, you get more of the caramel notes. And I'm not saying I don't disagree with you. But many times when I do tastings, I talk about after tasting, I'll say it has it really. It's framed with toast, or it has a toasted framework. And the reason why I say toasted framework is because that toasting of the criminalisation is all working together for me. Okay, so it just has a light toast. Remember that when we start talking about our appetizers, so take a bite of the Cristini that's on your small plate. 24:44 Just take a little bite of that plain simple, but need you to identify that toast flavor and then there is a Carmel 24:56 on your plate. Go ahead and unwrap that into 25:00 A little bite of the Carmel now notice, I did not and it was purposeful. I did not do a dark Carmel. I did a light Carmel. You know, frankly, it's craft karma that you probably remember dipping apples in right to make candy apples, very light, very airy, you know nothing that's going to make it too heavy for you. But what we're doing when I told you that those staves are large blocks of sugar, we are criminalizing the wood sugar of the barrel. We're taking a flame to the wood, and just simply karma. So anybody like Kimberly in here, okay. It's like the topping of timber lay light and airy but not burnt, not smoked, dislike Mary. And so that's what we're going for with toasting. And as I mentioned, it certainly does move to the Carmel but it's not a heavy Carmel. And that's important to note. Now are you ready to kind of go into the fun part the 26:00 fun part is moving into the charming. The charming is taking a very intense flame to the wood and we're blistering the wood. You know why we're doing that? We want to open up the pores of the wood so that great whiskey soaks in and out and in and out of that would also attribute charring to that beautiful rich amber color. That depth of color we have in whiskey also contribute to that camp fire smokiness that we have in whiskey. That's so wonderful. So with charring, you're going to get many things. Okay, we're kind of moving from that Carmel that you just took a bite of to a little bit deeper karma and the best example I could possibly give you and you were probably wondering when you were looking at everything that I have for you to eat in one hour. That piece of chocolate that's in the white cup. Let me share with this is this has 27:00 special meaning to me because this is called a majestic. majestic is considered Louisville's candy. And my father This is what I grew up on frankly in Kentucky or majestic is my father. It was one of his absolute favorite candies. And now I know why because you could drink it with his bourbon. So what you're going to have here is dark chocolate. Marshmallow. All right. And then Carmel. So you're going to get the Triple Crown. All right of charming flavors. This is identical to charming flavors. So take a big bite but save half of it for later because I had a bit of it explosion Pres. At the end of this for your mouth, I promise. So save half of it for later. What do you think of that? You get that you get that chocolate caramel marshmallow wonderful combination. So that's what happens with charming it's like a little campfire. Like a small almost 28:00 I feel at this point, you've had a nice little preamble for your mouth. All right, you've learned a few flavors along the way. We're going to do a couple more. But at the same time, I have to turn because my inner geek turns out a little bit. during the session, I said toasting. I said charming. I said white oak wood, which is all extremely important. But there's a lot of chemistry that happens. And so this is where my inner geek comes out. So I want to share a couple things with you. This is just wood notes. And believe me, not all barrels are created equally. Alright, so when you go to a Cooper bridge, and you see sometimes the barrel staves outside, they're being seasoned, and they're outside and they're drying out, because what that does, when you season the wood, it actually lessens the density of that hard block that you just touched. All right, it lessens the density, so that air flows through 29:00 Whiskey throws flows through it a lot easier. Alright, so that's part of it. And also we're trying to bring out the esters. esters are just a fancy word for stay in flavors. We want wood sugars, and we want tannins, we want the best of wood sugar, we want the best of tannins. And then this is a sample of a woodblock, up close, and all those little dots and all those little veins, if you would, this is called tableau. See, Tableau see is very important. And the only way I can describe it to you of what happens in the barrel is almost like capillaries. All right. If I were to hold a handful of straws in my hand, very loosely, and I poured water over those straws, what would happen? water would go straight through, right? Well, what it does for us is if I were to hold those straws in, squeeze it a little bit, some are open, some are not open, you know 30:00 I might have a little bit of water fall through once I pour. That's what Tyler OC does, it lets the team and soak in a little slower. So it's not rushed. So that's what it helps us do. And that's a very important piece to helping with the flavor components and bringing out the right things that we want for our whiskey. So the next thing that's a variable to think about, and this is the hardest thing, oxygenation, or just plain oxygen and airflow to make it easy. This is the hardest thing for Cooper ej to really get their hands on. And I go back to Mother Nature helping us along a little bit. But oxygenation is really important, because the more air that's flowing through the more fruit notes, floral notes. Also what what we want to happen is oxidation. When people say well, what the heck is oxidation I have no idea what that is. Think of an apple if it were sitting on a table and you left it there a couple days. 31:00 It might brown a little bit and it actually gets sweeter as it goes sometimes. That's what happens within the barrel oxidation with the the Van Allen and the wood sugar is going to kind of oxidize and that actually mellows and brings more flavors. So you want oxidation inside the barrel. So that happens as well and it can also bring some earthy notes. Now once you to taste there's a little sliver of mushroom because I want you to understand what earthy notes bring in your palate. So take a little bite of the mushroom. 31:36 Everybody identify the mushroom, it almost looks like a brownie. 31:40 They saw it for me right? So it's good but take a little bite that is an earthy note. 31:48 That is an earthy note and you can get earthy notes from this and also from the next thing that I want to talk about and that's water. Water is key. You know the first point of 32:00 Water that we're going to experience with a barrel is what anybody know? 32:05 Anybody know the first time that we experience water with a barrel? 32:10 How about barrel entry? Now in Kentucky, of course, we can go up to 125. But some distilleries really debate what the barrel entry of their whiskey is going to be, you know, as low as 103. With Victor's, you know, 110 I think makers and Woodford Reserve us but you can go up from there. So think about when water goes with the whiskey inside the barrel for the first time, it's a bit of a marriage, right? It's a bit of marriage, they have to react together. So the more water that you put in the barrel for the first time, over time, evaporation is going to happen. And that's also a water feature, if you will, evaporation happens and when evaporation happens, the alcohol proof actually goes up because of the big 33:00 Operation Has anybody in here heard of the term Angel share. And you know how we always talk about the angel share the evaporation of the whiskey going up and we can lose 28 to 30%. So it's no joke that there's evaporation. But I have to tell you that sometimes that evaporation takes on some of the off notes of a product. So you wonder if those angels out there are going too much tannin. Too much acid. You know, we joke about it like it's a great thing. Yes. Okay. So, back to this. Another thing that is important is humidity. Think of the humidity that you have humidity actually slows the interaction within the barrel slows the interaction within the barrel, and then the water that you actually put when you pour a glass of whiskey, and you put some water with a splash that actually opens up the fruit notes of a whiskey so you can really focus on the 34:00 Fruit now to the whiskey 34:02 bourbon pursuit wouldn't be possible without the support of our Patreon community and with help of our following partners. 34:10 Now, I've never been inside a prison before, but that's exactly what the folks at Rock house whiskey club did. When they recently took a trip to North Carolina, behind cellblocks, east and west, they found barrels of bourbon being aged and it's entirely legal. Rock house whiskey clubs stumbled upon whiskey prison. It's the home to Southern grace distilleries at Mount Pleasant prison. 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Use code pursuit for $25 off your first box. 35:26 Now, before we get into texture, and I know you had that beautiful, majestic, right, take a sip of water, and I want you to taste one more thing before we go into the actual pairing. When you taste de de is what's called liquid smoke. Okay, liquid smoke also happens in the charring. But what else happens in my opinion is it aids in the texture of the whiskey, that smokiness now just take a little fingertip because 36:00 You don't need much. Believe me, not anything you want to drink. Just a little test on the tongue get that savory smoky almost wish to share. And go ahead and put your cat back on. 36:13 So dead and dead in your senses. Would you think of that? 36:18 Yeah, it's intense, right? It's really intense. And that's what I want you to know that it can go from that sweet chocolate marshmallow to that really intense smoke. And it will affect a little bit of that texture that we will now when I talk about texture, I'm talking about the structure of a whiskey. So dip your finger in your water glass, put it in your hand and slide it Okay, it's wet, right? But it doesn't slide super easy. It's just wet. If you were to take oil or corn oil, it would glide correct. same example of texture on your tongue. Water has a certain texture 37:00 oil has a certain texture. licorice has a certain texture. So you can see in the row of texture. There can be a soft texture, a sharp texture like licorice, you know that kind of leaves a readiness on your tongue. And when I call viscosity, so there's a little bit of jello because most people don't really understand the viscosity standpoint. viscosity is how heavy it is. So waters thin, right? Coke, if I were to drink a Coke is a little thicker, but then jello would be the thickest. So there's a little piece of jello in a glass there. Do you see that on that little plate and a spoon if you want to just get a feel for heavy viscosity? Why is this important? Because the barrel strength products that we're going to taste have a lot of texture. And I want you to be able to do this, just to balance is it no texture, wet TechStars 38:00 Dry moist rough, smooth, you know oily thin, because it really plays a role. 38:08 The barrel notes that we're getting ready to taste as well should have kind of a heavy sweet feel on your mouth. Now there's always those basic flavors, you know bitter, salty, etc. So we're going for big, we're going for bold, we're going for robust, and so I want surround sound. I want kind of a heavy mouth feel. So when we taste these whiskeys, you can tell me what you think about that. 38:32 And then the other side of the fence from all the great things that we're talking about, is how to identify a bourbon that might be a little overload. Now I want to make it clear there is no bad whiskey out there. There's no bad bourbon, but at the same time, sometimes things can get a little overlooked. So in that one column on your flavor grid, it can go from Gosh, astringent, kind of causes you to pucker. So after you drink a 39:00 Whiskey if it kind of pulls your self in with your cheeks heat, too much warmth kind of burnt cinnamon flavor. So if I taste something that's too heavy and cinnamon, you know, I walk away from it. Cool. A little bit of mint is a good thing. If you feel like you squirted some Colgate in your mouth, not a good thing. Okay, so something can be too minty. So those are just three little variables that you can look for, to judge some of the over openness, which is very rare to find. But sometimes when I'm doing I'm also a spirits judge. So I taste a lot of whiskies and so sad, very sad. Sometimes I can taste the difference of something that's overlooked, versus one that maybe is too sharp hasn't been in the barrel long enough. All right. So with that, are you ready to eat eat? We have tested your tongue. We have it's like calisthenics, right? We've built you'd like an athlete right now. 40:00 We've trained you. So now we're going to put it all together and so closest to you knows the whiskey. The first one closest to you and tell me what you think. What do you think it is? This is cask strength, if that gives you a hint. 40:20 This is Maker's Mark cask strength. 40:23 And let me tell you, this is an engaging whiskey for me. I think it's very exciting to drink because it truly took on this whole other element by doing a cask strength. So again, credit where credit's due to the barrel, right? When you knows it. 40:43 Sure, it has some elements for me, like makers that I'm used to those elements being honey notes, really nice honey notes, some citrus notes. I normally get that with Maker's Mark Of course, and have a nice body of work. 41:00 Meet with Maker's Mark. But with this cask strength, I have to tell you, I get maple syrup. I get big spice bigger than makers normally has in a spice Would you agree? I also get some walnut and some pecan, little bit of nutty note 41:19 in some of this barrel note, tell me what you get in the nose, anybody. 41:25 And again, feel free to neutralize 41:28 clothes, absolutely see clothes are kind of that baseline, and then things come out from there. So I would definitely agree with that. 41:38 Little bit of that roasted marshmallow 41:42 that we talked about. 41:44 Alright, so now we're going to taste it and for those of you just to let you know this is between one and 114. So if the proof level seems to overpower you, I'm going to show you a little trick that you can do anytime and I 42:00 specifically do this when I'm pairing food because it helps really bring out the flavors. I would not suggest that you do this at a bar when you're trying to pick someone up. All right, but let me show you this one. 42:15 I take a little taste of it 42:18 and then I blow out. It releases some of the alcohol. And when you start talking after that, you'll really be able to taste it. So do a little taste, save some for your food. Just take a little tiny taste of it. But save the other half for the food pairing that we have done with it. That I immediately get that marshmallow. I mean just absolutely get little cinnamon from it. 42:44 Little maple syrup. I even get a tad bit of mint, 42:49 tad bit of mint, that that maple syrup really comes out for me. And that's why I just want to tell you what we paired today. Again, starting on your left to right we have a smoked duck 43:00 With a citrus sorghum on a corn waffle. Now, let me let me break down the layers. Here's why we did what we did. The smoke duck brought to me these wonderful earthy notes that we've been describing. For the last hour. The citrus notes when I was nosing this and tasting this, I get always get citrus from makers, always. So I wanted to add a little splash to that. That was important to me. And then the sorghum. I said, I get maple syrup. So we wanted to add a syrupy note to it. And that's the sorghum put it on a corn waffle. Because that helps with a little bit of that sweet toasted framework from the barrel. And so take a really big bite of that. It's a duck. Again, smoked duck even more important with citrus sorghum, take a bite of that and then take a sip of that whiskey and tell me what you think. 43:59 What 44:00 I was going for just to let you know normally when I train for food pairings in anybody who was with me last year, do you remember this chart that I showed? I go for either balance, counterbalance or what I call explosion. And I'm going to I'm going to tell you about that. Balance is when I'm trying to match flavors. I'm trying to create what I call harmony between the food and the whiskey. I'm trying to complement the flavors that are already taste in the whiskey. counter balance is when I might go the opposite direction. For example, like taking a Cajun pecan and drinking it with a white Riesling or Riesling wine rather, you know, it's it's sweet, too hot. We're not doing counterbalanced today simply because these are barrel proof. All right, barrel strength. explosion is when it's almost too much of a good thing. It's dramatically rich. It's surrounded 45:00 sound in your mouth, it's it's, it's just almost takes your head off. And we've got one example of that today, which is going to be our last one. All the lines simply mean the level of intensity. And so as we're talking and as we're tasting you know if I say gosh, I get honey notes or cinnamon notes, you could say gosh, what level you know, just small cinnamon notes are really really robust cinnamon note, because that's how you can manage the balance of your food and your whiskey. So that being said, let's go to the second one. They might want to guess what the second one is. 45:35 This one is plush. I promise you. 45:39 I'll give you a little hint. It has a very Admiral, admirable texture to it. 45:45 Big texture to it. Very elegant nose. Do you agree? 45:51 Very elegant nose. I immediately have to say I get on the spice data get all spice fruit notes. 46:00 Get from Apple to blackberry on these fruit notes Would you agree? Four roses. Excellent. This is four roses hundred proof, single barrel. 46:12 One of my favorites. So easy to pair with, because you have these big all spice cinnamon ginger notes to me, you know, whenever you have a lot of spice to play with. You can make anything taste good, I promise. But I do get some light chocolate notes. Vanilla caramel, 46:33 take a sip of it, and that's when the heat will hit the back of your throat but I get an earthy note along with it. So taste it and see what you think. Chocolate for sure. Absolutely you do. They might get the BlackBerry that referred to once you tasted that. Isn't that interesting? And what about the texture? Remember, I said admirably textured. What's your tongue doing right now? 47:01 Nice, heavy, wet, not too oily. It's a long sweet dry finish, which I like in a whiskey. 47:11 It's just impeccably balanced. So here's what we did on number two, and it's your middle, the middle appetizer in front of you. It is all spicy braised pork 47:26 with a barrel aged maple. Okay. 47:30 So try that. That pork. Again capturing the earthy note. But notice I said all spice because truly with four roses, I get a whole lot of all spice nutmeg, cinnamon, little clove, and I knew it would balance okay. You like that one? 47:52 Which one did you like better? The first one or the second one? 47:57 Second one. Okay. 48:00 Did you get the all spice balance the harmony of all that. 48:05 And again, four roses is 100 proof. So we didn't have to work too hard, you know to pair with a food and let the food flavors come through which is nice. Now take a little sip of water. Because the next one I dial that up a bit. I definitely doubt it up event. Does everybody remember me asking you to hang on to the other half of your MMA, Jessica? Okay, good. I'm glad you did. Because 48:35 I want you to knows that third glass and tell me what you think it is. 48:42 I mean, it is it's really dramatic. Dramatic knows, I have to say. 48:48 I was at a bourbon women function. It was called Heaslip she sips and we had blind tastings all over the room. And this barrel strength whiskey 49:00 was the favorite among women, which should not surprise me. You know, I'm in seven cities with bourbon women. We have thousands of members across the United States. And we always go for the more robust, heavier whiskies. It's very interesting to me. 49:16 But isn't that knows incredible? Do you get immediate kind of smoky Carmel? Pardon me? Yes, allows your Craig barrel string Very good. Very good. And I have been so impressed because it's just lavishly built. This whiskey is just lavish. 49:38 So I get the smoky notes, of course, I get the heavy Carmel notes. I also of course, get a little vanilla and believe it or not on the spice side of things, a touch of paprika. 49:55 And I get a little touch of paprika you know, not too strong, not too harsh. 50:00 very subtly balanced in that not like the four roses where I get more of the spice notes if you will. So what I decided to do with this because where you're going to, frankly just almost freak out is the texture of this whiskey. When you taste it, let it sit, swallow and let it come back to you. I think you're going to be impressed with the texture and then I'll tell you what I paired it with. Take a little sip. Do you see how that fills your entire mouth with texture from the tongue to the upper roof of your mouth, the cheeks, everything in its surround sound. 50:45 I get dark brown sugar. 50:48 And this is barrel strength. And how subtle 50:53 how subtle but dark brown sugar for sure. Huge vanilla. 51:00 Huge Carmel. 51:03 And the chocolate notes just screamed at me. Did they scream at you? 51:08 And that's why I couldn't help myself. Take that much Jessica, pop that thing in your mouth. Take a sip of this, but leave a little bit for the dessert that I came up with. This truly my husband and I were sampling the majestic is with this. It was the best sugar buzz I've had in quite some time. 51:26 Promise. What do you think of that? Now again, this is between 128 to 140 proof what I decided to pair with this because on the fruit note side, I certainly got Apple, but also got a lot of heavy red pair. So what we decided to do was a poached pair with dark chocolate and toasted marshmallow. 51:52 So it's almost like eating a Jessica cake. So when you get a chance for that don't even rent Don't waste your time. 52:01 Just go for that poached pair cake. It's the last one there. And take that last bit of Alaska with you. 52:11 Good. 52:13 And that crazy good as not as good as crazy good. 52:17 Now I am confident that you have a ton of questions for me and I'm happy to answer them. We covered so much track in an hour. I can't even believe how much we ate in an hour. I don't think since the moment you sat down, you've stopped chewing actually. Which is kind of a good thing with a food pairing. Right? Do you feel like we've identified some real flavors of the barrel? Does anybody have a new respect for barrel notes? That when somebody says, Oh, I get a barrel note, now you can be descriptive and say Oh, are you getting a little clove? Are you getting a little floral? What are you getting? And even more important, you can actually pair food with your barrel strength. 53:00 bourbon, or it doesn't even have to be barrel string, it could be a bourbon, just find out the age of the whiskey. And you'll know what kind of barrel notes because remember, you know, short barrel notes, probably two to four years, you know beyond four years, you're going to get more complexity, more barrel notes, which I'm not saying that every whiskey has to be old and aged. We're not like those scotch folks, that it has to be a 20 year whiskey. We like to drink our whiskey, you know, while we're still alive. So that's important. All right. And you probably are wondering 53:36 why the heck did she put out a little packet a Mentos say my wondering what we're gonna do with that. 53:43 Because by the time I've had you all eat all that you've eaten in the last hour, if you go talk to somebody outside, you're gonna need this. 53:51 Alright, so we will make sure that you take your Mentos so they don't blame it on me. All right. Any questions? y'all been such a great group today? Okay, that's 54:00 A good question he was asking, you know, between your bites of Food Sampling pairing going to the next one kind of what's the timing? What's the timing of it? And I will tell you, yeah, yeah, you just start chewing and then take a big swig of the Spirit. That's important. The other thing I purposely did that I probably should have told you, I paid attention to the flavors of the appetizers. And I went from light to heavy. And I tried to do that also with what you tasted on the plate when we were talking about, you know, dried cherries to bacon. Notice I had you eat a Jessica first before we went to liquid smoke. Because I want you to gradually build your taste buds. I want you to gradually think about how to, you know build flavors. absolutely wonderful. I hope you've enjoyed it and enjoy the rest of the Kentucky bourbon affair. And we'll talk soon. Thank you very much. Thank you. Transcribed by https://otter.ai

Join us for #IndieMusicLIVE! 131 - Get the latest in #IndieMusic news and listen to the best #IndieMusicians we have found in the past week! Featured Artist: Bad Mary Panel Guest: PThe Politician Music: Bad Mary - TBA Trevor Heaslip - "Nothing To Say" Mar1asol - "Bae" 40 Meters Away - "Days Go Bye" Promote your music NOW: http://www.indiemusicplus.ecwid.com/ Hosted by JoeJoeKeys & David Werba Produced by Robert Hix of Hixvideo Submit your music for consideration at http://www.indiemusicplus.com/

Rod Kafer, Jamie Heaslip and the BBC's Chris Jones are all guests this week, zooming in on the big talking points in international rugby. It's not just the Australia-Ireland decider going on this week - Eddie Jones and his English team are under ALL SORTS of pressure in South Africa, which Chris Jones looks at. The guests join regulars Nick McArdle, Christy Doran and Sam Worthington.

HUGE edition! Guests this week are Wallabies prop Sekope Kepu and Ireland great Jamie Heaslip, reviewing Australia's rousing first Test win. Then Sean Maloney calls in from France to talk Sevens and Under-20's, with Christy Doran, Sam Worthington and debutant Fox Rugby podcaster Lou Ransome, presenter on Fox Sports News 500. 

Tim Horan and Irish legend Jamie Heaslip are guests on the podcast this week, alongside Nick McArdle, Sam Worthington and Christy Doran. Horan provides his Wallabies team analysis (18"), the guys dispute the impact 'character' has on penalties and Christy sits down with Heaslip (42").

Leinster & Ireland legend Jamie Heaslip joins us to talk us through his former side's Champions Cup final triumph and tell us about his plans for the future, while the man who fired Newcastle to the play-offs Ally Hogg is also on the line to preview the Premiership semi-finals...oh, and Andy Rowe takes his punishment like a man (or a cat)!  See acast.com/privacy for privacy and opt-out information.

On this week's episode of The Left Wing, Will Slattery and Luke Fitzgerald are joined in studio by Leinster and Ireland star Jamie Heaslip. The back row is currently on the sidelines with a back injury and the lads try their best to extract as much information as possible on when Heaslip might be back on the field. The 100-cap international has one of the most impressive CVs in world rugby, and gives an insight into the meticulous off-field preparation that has helped him win so many honours. Despite his success, there is a section of fans who have never warmed to Heaslip, and Luke and Will ask him whether it bothers him that he doesn't get the same affection from supporters as some other Irish stars. Heaslip is also involved in a number of businesses away from rugby, and he explains how he is preparing for life away from the game. And finally, Will confronts Jamie about an urban legend regarding a pre-match meal he may have eaten before the 2011 PRO 12 final.

Will Slattery talked to Jamie Heaslip and Tony Ward at last week's National Ploughing Championships for a special episode of The Left Wing recorded in front of a live audience. Heaslip admits that he still isn't sure when he might return from a back injury while Ward says Irish fans must be patient as the PRO 14 continues to take shape.

Ronan O'Gara, Kev McLaughlin and debutant Fionn Carr join SportsJOE's Pat McCarry and host Andy McGeady on The Hard Yards this week. 01:30 - The guys discuss the Lions front row combination 07:00 - Alun Wyn Jones, Mario Itoje, Devin Toner, Joe Launchbury or George Kruis in the second row? 10:25 - CJ Stander and Billy Vunipola are in, but who takes the number 7 jersey? 15:00 - ROG, Fionn and Kev all agree on who should play at #9 and #10 19:00 - Who plays at outside centre? 20:20 - The left wing position is a difficult one, the boys went with three different choices 24:00 - The argument for and against starting George North 25:30 - Who plays at full back for the Lions? 27:00 - The Irish players that are in a fight to be selected in the squad (Best, Henderson, Zebo, Toner, Earls, Ringrose, Heaslip, O'Mahony, Payne) 34:15 - Bolters! Who is in with an outside chance of making the squad? 39:00 - RugbyWorld's Paul Williams names his Lions starting XV 44:10 - Paul tells us what he thinks Gatland will do with the back row 46:25 - Can the Lions beat New Zealand playing in the Gatland style? 50:40 - Hayley O'Connor from Ladbrokes gives us the latest Lions odds

Mitch Heaslip aka The Jacked Hipster has been coaching clients online and in-person for a few years. Before he became a trainer, Mitch was a firefighter in rural Canada. And it was while he spent time fighting fires that he discovered the secret power of meditation.   Since his days in the wilds of Canada, Mitch has moved to Texas and now lives there with his wife. Mitch continues to train clients in-person but has also built an online coaching business.   On his blog, The Jacked Hipster, Mitch writes about more than fitness. He writes about how to set goals and conquer the day by setting up powerful morning routines.   Beyond that, Mitch is a huge fan of hip-hop, poutine, and conquering his largest fears.   In this episode we discuss:   Mitch’s first episode The Jacked Hipster Digging himself into a hole in his 20s Why he got into meditation Life is a series of games we play Snapchat vs Instagram Video vs writing What he loves about Twitter Bringing back the 90s Building off the past in music Kanye uses voice as instruments 2Pac Poetry Hip-Hop history D-riding Drake The Real Degrassi Jay-Z and Nas Eminem Fun questions What he fears right now Finding his mission Thanos Marvel Unlimited What his training looks like right now Coming off the bench Instagram Twitter Facebook NF Playlist

Today we are spotlighting Claire Heaslip of All Things Healthie. All Things Healthie is an early stage health & fitness app - think Etsy for health & fitness. This episode is powered by UpGuard.com, UpGuard's discovery engine brings visibility to complex IT environments, enabling teams to quickly identify risk, confirm compliance and make business safer. Connect with us at womenintechshow.com. Tweet @womenintechshow and @EspreeDevora

In today's episode I interview Mitch Heaslip of Mitch Heaslip Fitness and the man behind Fat Loss Inferno on Fitocracy.   Mitch is a strength and fat loss coach hailing from Canada but currently residing Dirty D, Dallas, Texas.  His clients have been soldiers, police officers, medics and fire fighters.  Currently he works in Dallas as a personal trainer and coaches online helping his clients build strength, burn fat, and building a life long commitment to health. In this episode we discuss: how he got into fitness his basketball career in high school coaching on Fitocracy why fat loss inferno the mighty Canadians  media in Canada poutine  get out of your way and crush your own goals what goal he had to get out of his own way to achieve tiny things he does to help him achieve his goals selecting your attitude to start your day what he does to fight or u-turn negative thoughts fighting ourselves in fat loss his one sentence response for explaining fat loss the difficulty of cutting out whole macronutrients is the extreme approach right for anybody? his go to food when he gets a little off plan and cheats how he gets himself to bed earlier and the struggle to actually fall asleep meditation and its benefits meditating outside  craziest meal idea that he prepped and it turned out to suck cooking with a significant other who may not be on a fat loss plan like yourself food is sacred team work, individual goals, and how to do it with a spouse you have to move from love, not fear teaching kids about food, they are the adults of the future Fat Boys Delight the importance of knowing how to cook wrap everything in bacon for ultimate wins guilty pleasure track what superhero would he be backstreet or nsync who in history would he have dinner with one tip for your fat loss journey one thing he found wasn't true about Texas

Rebecca Heaslip is a successful entrepreneur, coach, speaker and author of the upcoming book “Simply…Trust Your Gut – follow your instincts and transform your life!' Join me on Word of Mom Radio January 24th at 2pmET/11amPT and share an interesting conversation with us! Rebecca is a grounded free spirit who lets her intuition be her guide. She has been in business for more than 14 years, helping people make smart decisions that align with their heart's desire, balancing intuition with information. Rebecca shows you in 5 easy steps how to simplify your life and re-gain control by connecting with your inner wisdom every day. Live your life without regrets! Rebecca can be reached at info@leadership-insight.comwww.leadership-insight.com 888-878-5913. Today's show is sponsored by Safety First Bags and Sane Spaces. Visit them on our website - WordofMomRadio.com and see the fabulous offers they have for our listeners. Be sure to follow us on Twitter, like us on Facebook and enjoy our blogs and informaiton on our WordofMomRadio.com site and email us at wordofmomradio@gmail.com. Word of Mom Radio ~ sharing the wisdom of women.